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So many carrots! What to do with them?
I just joined to pass this recipe along. It's so easy, tasty and good for you-plus it has a really great name. "Carrot Dish." Ha! Aren't you convinced! It comes from a Turkish chef pal of mine. I almost always have some of this around.
Carrot Dish
---------------
2# shredded carrots
2 T. olive oil (or any oil)
1/2 t. sugar
1/2 t. salt
1 C. plain yogurt (fage is great, if other, let drain for 20 minutes)
juice from 1 lemon
1 clove garlic, mashed to a paste
whatever herbs you like, or not
salt and pepper to taste
heat oil in med high skillet, add salt and pepper. add shredded carrots, mix to coat and cook three to four minutes, until still crunchy, but completely hot. remove from heat, cover for 3-5 minutes. they should be firm still, but not crunchy. uncover and let cool a bit.
mix yogurt, garlic, lemon juice. add to carrots. salt and pepper to taste.
This recipe is very forgiving, and open to interpretation. It's great with just about any herb you want to add. I particularly love it with cilantro, mint or dill (which is the most traditional) though it seems to be best when only one is used. You don't like garlic? Leave it out. Hot chili flakes? Tasty. It's frankly really great with no herbs. it's good warm, it's good cold, it's traditionally served room temperature. I like it after it's been in the fridge a few days.
Anyhow, I'm pretty excited to find this site, hope you enjoy the contribution!
So many carrots! What to do with them?
I once had that problem and apart from soups and salads made the following delicious jam I found in a book by Oded Schwartz called 'Preserving':
Carrot Jam
2 lb carrots, finely grated
1 ½ cups golden raisins
2 cups water
3 cups granulated sugar
Rind of 2 lemons
Juice of 3 lemons
2 tbsp grated or finely chopped or sliced ginger
Put carrots, raisins and water in a saucepan. Bring to boil. Reduce heat and simmer for 10-15 mins until carrots are soft.
Add sugar and lemon rind/juice, stirring until sugar is dissolved. Bring to boil, reduce heat and cook for 1 hour, stirring frequently. Add ginger just before taking it off the fire.
Ladle into sterilized jars.
I am also very fond of carrot lasagna:
50g butter
60g flour
160 ml sour cream
750g milk
1 tbsp pepper
100g cheddar
4 eggs
2 tbsp pesto
750g carrots
250 g lasagna sheets
50g cheddar for topping
Mix sour cream, milk and pepper in a measuring cup. Dissolve butter in the pot, add flour and stir in milk mixture until you’ve got something like a white sauce. Add cheese, eggs and pesto while stirring continuously. Take off 1/3 of sauce and put to the side. Add grated carrots and pesto to the remaining sauce. Layer carrot mix alternately with lasagna sheets. Finish with the left-over third of the sauce and sprinkle with grated cheese. Bake for 40 mins at about 150°C.
>8)
So many carrots! What to do with them?
My mom passed on a simple recipe for a Carrot rice pilaf to me years ago and I love it. Toss some butter in a pan, add a diced onion, cook until softened. Add one cup of regular long grain rice (I have not tried this with brown rice but I see no reason why it wouldn't work). Stir until the rice is coated in butter. Add two cups of chicken stock (or veggie would work well too) and 1 cup of grated carrots and 1 tsp of lemon pepper seasoning (my mom doesn't have this on hand much and has substituted lemon juice and zest and a healthy dose of black pepper). Stir, cover, simmer 20 minutes until done. Season as you see fit.
Interestingly, I have taken the leftovers of this rice and added some breadcrumbs and toasted pine nuts and used it as a stuffing for Cornish hens. It was great!
So many carrots! What to do with them?
I just read Molly Katzen's recipe for roasted brussel sprouts and hazelnuts.
Simply substitute carrots for brussel sprouts and voila !
So many carrots! What to do with them?
Although not really a recipe, it's hard to beat fresh carrot juice, with a granny smith apple, some celery, and whatever else you like juiced. Lo-cal, healthy, and very refreshing.
So many carrots! What to do with them?
my friend's mom always makes this amazing carrot souffle and now i make it too, although i've been requested to keep the recipe a secret. it's grated carrots with brown sugar, butter, flour, and eggs, and it's basically a butter delivery system. i've tried spicing it and adding things like orange zest but it really is best just plain. it tastes like carrot flavored butter!
So many carrots! What to do with them?
savluv
I made your "Carrot Dish" yesterday (cut way back since I usually cook for one) and it was fantastic. Wish I had Fage yogurt, but I'll try it again. I added all the fresh herbs I have growing in my kitchen - thyme, chives and parsley. I haven't tried it cold or room temp, but it was great warm.
I'm pretty new here too, and it's a great community.
So many carrots! What to do with them?
Make some carrot bread, or carrot salad or carrot cake...I will eat carrots fixed any way!
So many carrots! What to do with them?
Hey, thanks Ann Fisher! That should help with the turnips too!
So many carrots! What to do with them?
I like to quick-saute grated carrots with grated turnips in olive oil (you'll want to add salt and pepper) for a fast (and really yummy) side dish.
So many carrots! What to do with them?
Try some carrot halva (also called Gajjar halva), a traditional Pakistani delight that my mother loves to make.
Ingredients for carrot halva:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee (or butter)
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation of carrot halwa :
* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
* Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
So many carrots! What to do with them?
Make a pumpkin pie substituting with the mashed roasted carrots, better yet add a dash of real maples syrup (not that pancake stuff).
...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin
So many carrots! What to do with them?
I have been making a roasted carrot thingie for years. I think I got the original recipe from am old Todd English book... Anyway, cut the carrots into long skinny sticks - about 2 inches by 1/2 or 1/4-inch. Cutting them into sticks vs. chunks allows for maximum browning and crusty parts, which is what you are after. Toss the carrots with a little olive oil and chopped, thyme, paprika, salt and pepper. Roast in a really hot oven (45o or higher) on a sheet pan on the bottom rack until they are soft and really nicely browned and crusty all over - toss them once or twice while roasting. This takes about 20 minutes or so. While they are hot, toss them with a little more live oil and some chopped parsley and zatar (a middle eastern spice mix you can buy - a combo of sumas, sesame seeds, dried thyme...). You can serve as is for a side dish. I also add some of the following and make it into a main dish thing: golden raisins, feta, chick peas...
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I just joined to pass this recipe along. It's so easy, tasty and good for you-plus it has a really great name. "Carrot Dish." Ha! Aren't you convinced! It comes from a Turkish chef pal of mine. I almost always have some of this around.
Carrot Dish
---------------
2# shredded carrots
2 T. olive oil (or any oil)
1/2 t. sugar
1/2 t. salt
1 C. plain yogurt (fage is great, if other, let drain for 20 minutes)
juice from 1 lemon
1 clove garlic, mashed to a paste
whatever herbs you like, or not
salt and pepper to taste
heat oil in med high skillet, add salt and pepper. add shredded carrots, mix to coat and cook three to four minutes, until still crunchy, but completely hot. remove from heat, cover for 3-5 minutes. they should be firm still, but not crunchy. uncover and let cool a bit.
mix yogurt, garlic, lemon juice. add to carrots. salt and pepper to taste.
This recipe is very forgiving, and open to interpretation. It's great with just about any herb you want to add. I particularly love it with cilantro, mint or dill (which is the most traditional) though it seems to be best when only one is used. You don't like garlic? Leave it out. Hot chili flakes? Tasty. It's frankly really great with no herbs. it's good warm, it's good cold, it's traditionally served room temperature. I like it after it's been in the fridge a few days.
Anyhow, I'm pretty excited to find this site, hope you enjoy the contribution!